Ingredients (serves 2)
Tomato pizza sauce topping
- 1 tin of plum tomatoes (not chopped)
- 2 cloves garlic
- 100 ml red wine
- Teaspoon sea salt
- Teaspoon cracked black pepper
- Tablespoon of dried oregano
Chicken base:
- 2 whole chicken breasts (skin off)
- Sea salt
- Cracked black pepper
- Rapeseed oil for frying.
Pizza topping :
- 50g finely grated mature cheddar
- 25g grated Italian hard cheese (parmesan or similar)
- Cracked black pepper
- Dried oregano
Salad:
- 2 baby gem lettuce
- 2 tomatoes
- 1 lemon
- 50g salted butter
- 1 tablespoon cracked black pepper
Method
Pizza sauce:
In a saucepan, put the tomatoes and wine in, crush the 2 cloves of garlic and place on a high heat. When warm get a potato masher and mash the tomato mixture so its more smooth. The aim is to reduce the tomatoes about 1/3rd until it gets to a thick sauce. Once reduced, add the salt, pepper and oregano and stir in. Set aside
Chicken base:
Line a chopping board with clingfilm and place the chicken breast on top. Then place a sheet of cling film on top of the chicken breast. Take a rolling pin and slowly flatten the chicken breast by beating it! Don’t do this too hard or it could rip the chicken. So this until its around 5mm thick. If you aren’t comfortable doing it this way you can simply butterfly the chicken breast by inserting a sharp knife in the side and slicing through the middle, stopping just short of the end and folding out.
Get a frying pan (for each chicken breast) and put 2 tablespoons of rapeseed oil in or a knob of butter, heat and then place the chicken breast in. Cook for 3 mins (or a bit longer if the chicken is thicker) and then turn over and cook for a further 1 minute. Turn off the heat but leave the pan on the stove.
Spoon the tomato sauce on top of the chicken, like you would when making a pizza, then top with the grated cheese and sprinkle on some dried oregano.
Place the pan with the chicken in under a hot grill and grill for 3-4 mins. Then its ready
Warm salad
Chop the end off the babygem and separate the leaves. In a saucepan, gently melt the butter – making sure that it doesn’t go brown and squeeze the lemon in. Add the black pepper and stir. Place the babygem leaves in the pan and coat with the lemon pepper butter.
Slice the tomatoes, sprinkle with sea salt and toss into the leaves. Serve immediately
Service:
Simply put the warm salad on the plate next to the “pizza” and serve. You can of course add other toppings like any other pizza. I like to rip fresh basil on right at the end, or drizzle pesto on. You can also change the cheese to whatever you wish. Experiment and enjoy.
